In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick ...

Coconut Rice Pudding. 1/2 cup short or medium grain white rice (I used Nishiki) 2 cups whole milk. 1 can coconut milk (about 14 oz) 1/4 cup sugar, plus more to taste.

Reduce the heat to medium-low, cover, and simmer for 45 minutes, or until the rice is tender and creamy. Remove from the heat and let stand for 40 minutes. Serve warm or cold.

Yield:6 servings 1/4 cup Arborio rice 2 cups water 2 1/2 cups organic milk 3/4 cup coconut milk 2 tablespoons maple syrup 1/4 teaspoon ground cardamom Pinch of sea salt 1/2 teaspoon orange zest 2 ...

For Rice Pudding: Add coconut milk and sugar to a pot, gently heat until sugar is dissolved. Add cooked rice, cinnamon stick, lemongrass puree, vanilla bean, and lime zest.

2. Stir in condensed and coconut milks. Add raisins and their liquid. Simmer, covered, until rice is very soft, 10 minutes. Stir in brown sugar, citrus zests and salt.

Add the rice to the milk mixture. Cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pot. Cook until the rice is soft in the center but not mushy, about ...

If you’re new to black sticky rice, this is a delicious way to start. Black rice pudding, also known as Thai black rice pudding or purple sticky rice dessert. This warm black rice pudding has a nutty ...

Add rice, stir, reduce heat to low, cover, and cook for 20 minutes. In a clean saucepan, combine cooked rice, 2 cups almond and coconut milk, and sugar. Cook, continuing to stir, over medium heat ...